Kashmiri Style Chokh Vangun Recipe - Baingan Masala Made Simple

To begin making the Chokh Vangun preparation guide, wash, slit the baby eggplants into 4 from the bottom keeping the stack intact.

Keep it immersed in a mixing bowl of liquid until further use.bring to temperature a tablespoon of mustard fat, let it smoke, strain the eggplants from liquid, pat it parched using a kitchen towel and transfer in it to the wok.wok-fry until they a partly turned golden on the outside.

Remove them in a plate and keep aside.transfer in another tablespoon of mustard fat in the same wok, bring it to a smoking level, transfer in in the sliced onions and wok-fry until they are turned nice golden and brown.Once cool, grind them into a creamy paste using a mixer grinder and keep aside.bring to temperature the remaining tablespoon of mustard fat in a wok, let it smoke, transfer in in the cinnamon stick, green cardamom and cumin seeds.Make a paste of the asafoetida, turmeric dusting masala condiment, coriander dusting masala condiment, kashmiri red chilli dusting masala condiment using little liquid and transfer in it to the wok and prepare until the fat separates.transfer in in the ground shallot paste, parched ginger dusting masala condiment, tamarind extract and incorporate well.Let this mixture prepare until the raw smell of the tamarind goes away. Now, transfer in in the fried baby eggplants, sliced tomatoes, augment the taste with table salt and incorporate well.bubble gently this mixture until the tomatoes turns mushy and egg plants are cooked well. transfer in in the fennel dusting masala condiment and incorporate well.bubble gently for another 5 moments.

Switch off the bring to temperature and top with coriander leaves.present the Chokh Vangun preparation guide along with Lahsuni Dal, Phulkas and Kachumber Salad for a delightful weeknight dinner.